Herbs from the Heart – Happy Valentine’s Day


Love it or loathe it, Valentine’s Day is a huge deal for many people – certainly an awful lot of retailers.

There are so many people on their high horse about how one should show one’s love every day of the year, it shouldn’t require a special (commercialised) day. And while on the subject of commercialism, those same people climb onto their sturdy soap box about the price of flowers, chocolates, stuffed toys, greetings cards etc. For these people I have the same advice I have for anyone who complains about how trends are degrading the very fabric of society, yadda, yadda……..

“Don’t buy. Don’t participate.” That’s it. If you don’t like it, don’t do it. If there are enough people not doing it, it will change.

We do Valentine’s Day. Sort of.
We don’t buy overpriced flowers or squeeze into the sold out dining room of one of the many restaurants around town filled with tables of two. We don’t do any of that but we make extra romantic gestures that don’t break the bank.

Everyone does chocolate at Valentine’s Day, but what do you do when your Love may or may not have already been spoiled with chocolate throughout the year. Why, gorgeous, red, heart shaped strawberries of course!!!

When I saw this recipe in the Januray edition of the Women’s Weekly I completely fell in love with the combination of fresh fruit, gorgeous herbs and a touch of creaminess.

Tarragon Strawberries with Rosemary Yoghurt


1 tablespoon coarsely chopped fresh rosemary
1/2 teaspoon vanilla paste (or 1/2 vanilla bean split lenthways)
2/3 cup (160ml) cream
1 cup (280g) plain Greek yoghurt
1/4 cup lightly packed fresh tarragon leaves
2 tablespoons caster sugar
500g strawberries, washed & sliced


  • Combine rosemary, vanilla and cream in a small saucepan.
  • Bring to a simmer and simmer gently, uncovered for 10 minutes.
  • Remove from the heat. Strain and cool.
  • Combine the yoghurt and cream. Cover and refrigerate till needed.
  • On a chopping board, place tarragon leaves in a small pile, cover with sugar.
  • Coarsely chop together to make a tarragon flavoured sugar.
  • Divide straberries between 4 servings.
  • Sprinkle with tarragon sugar and serve with rosemary yoghurt.

Fabulous flavour combination!

I found that the cream and yoghurt made a runny combination. Next time I would either use less cream, or maybe substitute quark, which would give a nice flavour too.

Cute, heart shaped strawberry slices on the cutesiest (is that a word?) day of the year. Chocolates be gone!

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